Baked Apple Cider Doughnuts with Cinnamon Pecans
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour (includes cooling time)
Servings/Yield: 12 doughnuts
There is no more dangerous information in the world than the knowledge that you can just make doughnuts at home, any time you want them. (Luckily, we think you’ll find that people are always happy to help make them disappear.) That said, every good cook should have an apple cider recipe in their arsenal, and ours takes it to the next level. This recipe for baked apple cider doughnuts with cinnamon pecans has the sweet and tart flavor of apple cider and they’re warm and spicy, thanks to our buttery-crunchy cinnamon pecans. Here’s the classic apple cider doughnut recipe that we all want to make once the weather begins to cool down, but since these doughnuts are baked instead of fried, you can eat them all the time and cleanup is a snap.
2 cups apple cider
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon baking soda
½ cup milk
½ cup sugar
⅓ cup sour cream
4 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 cup cinnamon pecans, roughly chopped
1 cup powdered sugar, sifted
1-2 tablespoons apple cider
Ground cardamom, optional
Preheat oven to 350℉. Spray two 6-count donut pans with cooking spray.
In a medium saucepan bring apple cider to a rolling boil. Boil until reduced to ½ cup and set aside to cool completely.
In a medium bowl whisk together flour, baking powder, salt, and baking soda. In a separate large bowl whisk together reduced apple cider, milk, sugar, eggs, sour cream, butter, and vanilla. Gently stir dry ingredients into wet ingredients until just combined. Fold in pecans.
Divide batter between doughnut pans and bake until golden brown, 15-20 minutes. Let cool 5 minutes in pans, then transfer to a rack.
In a medium bowl mix together powdered sugar and apple cider to make a smooth and pourable, but not thin, glaze. Dip each doughnut in the glaze, and sprinkle lightly with cardamom, if desired.